General Manager

CH&Co and its brand divisions are one of the most respected and vibrant, cutting edge companies within the food service sector today. We have a reputation for good food, unrivalled service and a passion for making each and every eating experience a memorable one.

CH&Co and its brand divisions are one of the most respected and vibrant, cutting edge companies within the food service sector today. We have a reputation for good food, unrivalled service and a passion for making each and every eating experience a memorable one.

Chef Mark Sargeant, founder of the multi-award winning, AA Double Rosette Rocksalt Restaurant in Folkstone and former Michelin starred Head Chef of Gordon Ramsay at Claridge's has come together with CH&Co to create an exciting and innovative new dining adventure at this world-famous, historic visitor attraction in the heart of London.

We have an excellent opportunity for a talented General Manager to join our exciting new venture.

As Mark’s first opening of 2018, this venture is also being designed with a view to creating a sustainable working environment that helps to promote a healthy work/life balance for all staff, allowing you to grow and develop your career

Overall Purpose of the Job:

Lead and develop winning teams to provide exceptional service to our clients and customers and deliver great results for Sargeant’s Mess and CH&Co. Take responsibility for the delivery of all services. Promote the reputation of Sargeant’s Mess and CH&Co and ensure that every opportunity is taken to improve service standards and levels of customer care.

Key Responsibilities:

Manage client and contractual relationships effectively in a highly commercial manner ensuring that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customers

Ensure that all the unit standards, administration, payroll, cash control, stock control and security procedures are accurate and in accordance with CH&Co policies and procedures

Drive catering solutions that exceed new and existing customer requirements and are built around a commitment to continuous improvement, a drive for greater efficiency and operational excellence.

To consistently deliver the Sargeant’s Mess concept and brand to specifications set.

Continually strive to offer new food trends and ideas with the overall purpose of developing exciting menus and ensuring that the unit is continually offering new products and stays ahead of our competitors.

Organise work throughout the unit in a manner that facilitates efficient customer service and profitable operations